Cantonese style Shaomai with thin skin and many fillings; When I used to live in Guangdong, I used to order a snack every time I went to the teahouse for morning tea.


200g glutinous rice
250g dumpling skin
4G salt
5 mushrooms (dry)
50g shrimp
1 sausage
5g chicken essence
20ml raw extract
3 g Sugar
40g edible oil
2G pepper powder
10ml butter


Step 1
Wash the glutinous rice, then soak it in water for 4 hours, soak the soft glutinous rice and steam it in water

Step 2
Soak mushrooms and shrimps until soft

Step 3
Shred the soft mushrooms, shrimps and sausages separately (forgot to take pictures after cutting)

Step 4
Heat oil in a pan, add mushrooms, shrimps and diced sausages over medium heat and stir fry until fragrant, then add soy sauce, salt, pepper, sugar, chicken essence and yellow rice wine and stir well

Step 5
Add steamed glutinous rice to the stuffing and stir

Step 6
Mix until the filling and glutinous rice are completely mixed

Step 7
Hold up the dumpling skin in your left hand and put the stuffing in your right hand

Step 8
Fold up the surrounding dough, and pinch the closing in the slightly upper part of the dough

Step 9
Sweep the steamer with a layer of oil, then put the roaster into the fire and steam for 10 minutes

Step 10
Add some green ingredients to decorate, it will look better